Nutty Pumpkin Muffins

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I love grab and go items for breakfast. These nutty pumpkin muffins are great for a mid morning snack too.

Nutty Pumpkin Muffins

Delicious with a steaming cup of coffee or hot tea, they will get your day off to the right start. They are full of pumpkin goodness perfect for the season. Surprise friends, neighbors or co-workers with a batch of Nutty Pumpkin Muffins. I love baking muffins without paper wrappers and these don’t need them. They release easily from the muffin pan.

Surprise your family with a batch of nutty pumpkin muffins.

Save a few of the pecans (or walnuts if you choose to substitute) and sprinkle them on top. I’ve made the recipe a couple of times now and shared them with neighbors. They all raved about the muffins. Whip up a batch this pumpkin season and watch them disappear. I would say they are a keeper. Plus your house will smell so good getting you in the mood for the upcoming holidays.

Nutty Pumpkin Muffins

Nutty Pumpkin Muffins are a great breakfast when you're on the go.
5 from 1 vote
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast and Brunch
Cuisine: American
Servings: 1 dozen


  • 2 eggs beaten
  • 1 1/2 cups sugar
  • 1 cup canned pumpkin
  • 1/2 cup canola oil
  • 1/3 cup water
  • 1 2/3 cups flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup chopped pecans


  • Preheat oven to 350°. Whisk together eggs, sugar, pumpkin, oil and water. In another bowl, combine flour, cinnamon, baking soda, baking powder and salt. Stir into pumpkin mixture; mix well. Fold in nuts. Fill greased or paper-lined muffin cups three-fourths full.
  • Bake until a toothpick inserted in center comes out clean, 20-25 minutes (do not overbake). Cool on wire rack.

Recipe Notes

Substitute walnuts for the pecans, if desired.

Nutty Pumpkin Muffins

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